KCAA: Let's Dine Out with Allan Borgen (Sat, 3 May, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sat, 3 May, 2025

Episode Transcript

Speaker 1 (00:00):
Sponsored by Teamsters Local nineteen thirty two, protecting the Future
of Working Families Cheamsters nineteen thirty two dot org.

Speaker 2 (00:11):
You're listening to an encore presentation of this program KCA
The Inland Talk, Express.

Speaker 3 (00:18):
Food, Glorious Food. We're anxious to try.

Speaker 2 (00:26):
Frank Wita Day, our favorite diet. Just takes your own
men at stake, Bribe Foster stay, wonderful coach loss some

(00:49):
so flamby made from whe.

Speaker 4 (01:08):
Welcome to another delicious edition of the Let's Sign Out Show.

Speaker 2 (01:11):
Food critic Allen Borgan here and.

Speaker 4 (01:14):
And we are both very, very tired. We've been we're givers.
We've been doing a lot of eating just for you
guys out there, so not for us. We didn't want
e We're we're on diets. Yeah right, No, you don't
believe it.

Speaker 2 (01:27):
Yeah, it's a growing diet diet.

Speaker 4 (01:30):
We just we just taste a little bit and a
little bit of that and eat it later. So anyway,
we had another experience we want to tell you about
in here in Neiland, n Empire, there's a new airport,
or fairly new. It used to be Norton Air Force Base.
It's now called sanm Borandino International Airport and out of
there it flies not only Amazon, I think a next

(01:52):
what's called Ups, but also a company, a airline is
called Breeze b r e Z and doing some investigation.
The same owner of jet Blue who started he started this,
and it's got some limited right here, limited flying dates
in terms of where we go.

Speaker 2 (02:11):
Like in locations because from San Bernardino they do somebody
mentioned this and I looked it up. It's true they
do fly out Orange County in LA. But who wants
to fight that traffic? But anyways, yeah, out of San
Bernardino Airport, which is brand new, I mean like everything's
brand new.

Speaker 4 (02:29):
We get out uber, we walk fifteen twenty steps, check
our luggage.

Speaker 2 (02:34):
And another twenty steps up there, go up with escalator
and you're through TSA. So it's so easy, very very nice,
very everything was quick.

Speaker 4 (02:44):
Was probably I want to exaggerate, in probably ten minutes
to get through everything from the time we walk down.
Everything great service, great, great airlines. We're very very happy
with it. They're all brand new jets and small seated.
I think there's like what forty fifteen.

Speaker 2 (02:57):
There maybe I think so. And it's a no frills airline,
if you know what that means means that you know,
if you want to check a bag, it's going to
cost you money. But most of the even large airlines
are doing that. Now you know, wells is free right
no no, no, no, all bags cost all bask So
it just you can buy the upgrade seat ticket and

(03:19):
you buy the upgrade seat ticket. They have a nice,
nicer and nicest So if you get the nicer package
or the nicest package, I think it comes with one
bag check in and one bag carry on one bag people,
not two bags, but one bag, so anyway, so per person.
So I think that was I think it's fair for

(03:40):
the price, and especially it you know, you can you
drive get a tank of gas for the amount of
money that you're you know getting round trip right, you
gain one way ticket. It's basically amount that equals to
one tank of gas for like suv. So I mean,
I think it's a really good value you and it

(04:02):
you know, distance alone, it doesn't have to go far.
The people that work there were super nice. Everybody's so friendly.
I'm really impressed. Yeah, it's a twin engine jet, you know,
two seaters, so nobody's climbing over anybody. It's brand new
since last year, so you know, these these jets, you
know it's been a year old. But overall, I mean,

(04:23):
I think the experience amazing. I would do it again
definitely if it fits my schedule. Before I think I
looked last year, they had so limited schedule, it didn't
really meet my work schedule. But now that I think
they're flying more and they're gaining more flights in and out,
it's actually something that I can work around.

Speaker 4 (04:44):
So it goes to let's see, San Francisco, Las Vegas, and.

Speaker 2 (04:49):
I think it's Connecticut somewhere no Connecticut, but also uh,
Salt Lake City, so you have to fly it's I
think it flies to San Francisco then to Salt Lake, Uh, Provo, Utah.
But you know, I just think it overall it's it's
a really great experience. And you know it's easy and
easy out that you don't have to go push through
the gate, you know at one of the bigger airports.

(05:11):
You don't have to worry about the commute driving it anywhere.
I mean, it's just I think overall it's it's excellent. Yeah.

Speaker 4 (05:17):
I can't wait till they expand and make this into
a real, real, real international report. I think it's got
to space there and we'll see what happens. But anyway,
breeze there, like highly recommend it. Okay, let's start eating.
Is it's been what two hours since we lunch?

Speaker 2 (05:31):
Person in an hour, it seems like the way.

Speaker 4 (05:34):
The first one we went to last week was called
Flaming Buffet Sushi, Mongolian Seafood and Grill. It's in Corona
and it's off of McKinley. It's a large, newly recog
newly refurbished Chinese buffet. Everything was clean, very prompt, it
could clean it fill up the dishes a lot. The

(05:54):
food I thought was very good. Now you don't like
buffets per se, but you like this one. This is
really really good. Everything was fresh and just quality.

Speaker 2 (06:02):
I think. You know, for me, I think All you
Can Eat. I never eat enough to pay that price
to All you can Eat, however, their lunch, but Fay
price is just equivalent to a takeout, So you know,
to me, that's pretty cool because you get to pick
and choose a little bit of everything versus having limited
to one item at the takeout or maybe two items.

(06:24):
And then also you know, they it's easy, you know
because if you're in a hurry, you can run in,
grab food, run back out, and you're done. So it
doesn't you don't have to wait for your food to
be prepared.

Speaker 4 (06:35):
Have a lot of seafood dishes, a lot of traditional
Chinese dishes. They have sushi, they have them like a
Mongolian barbecue.

Speaker 2 (06:41):
You can thrill your own. Yeah, so that you have
to you have somebody cooking your food, you know, at
order for when you order it, so that wild take
a little bit. But otherwise there's there's desserts, there's fruit.
There's like soft serve I think, or some sort or
ice cream the safe short it's ice cream, Yeah, a
little cups of ice cream, and then you know the
fruit is so fresh. I mean it's just you know,

(07:03):
I was really I mean for me, you know, it's
just I think all you can eat buffet always kind
of like, h it's okay, but you know this one
is okay. I mean it's better maybe in one notch
above them, okay for me.

Speaker 4 (07:15):
And best of all, don't we don't want to scare people. Wait,
they have chicken feet. The braised chicken feet are amazing.
I've never seen them in a buffet restaurant and there
as good as any dim sum restaurant, and if you've
never had them, you should try it.

Speaker 2 (07:28):
It's really really good. Well it's not for the general public.
I think it's an acquiet taste. Yeah, but it's good.
That's main things anyways. Oh yeah, but they have plenty
of other things, fright fish. They have a little bit of everything.
Anything you can think of. The pretty much have it.
So the choices are there. I think for the price,
which was like how much is it? It was under
twenty per person, I think they give like a dollar

(07:51):
off of senior discount. So I mean, I think it's
it's a it's a good value. It really is a
good value, very good. Okay. The next rest we went to.

Speaker 4 (07:58):
There's another Chinese restaurant, Go Figure and Ratchkoukamaga, one of
my favorites. I've been there so many times. China Point.
And this is a restaurant that it's a family, little
family restaurant, if you know every community has when it's
kind of hidden away that just the locals know about
this is it really nice owners, the owners, chefs always
in the kitchen, everything's fresh. He won't not serve it
unless it's perfect. So sometimes the food takes out a

(08:21):
little longer than expected, but you know, that's the way
it goes. Whereas most restaurants would shove it out, they
don't care, so you may have to wait.

Speaker 2 (08:27):
A little bit.

Speaker 4 (08:28):
But it's a great sit down restaurant. We had one
of my favorite Sechuan egg plant, which is a Japanese
egg plant cut up in strips or yeah, strips, breaded
and deep fried and has a real tangy Sechewan sauce
over it. Spectacular every dish. Every time I tell someone
about this dish, this is one they love.

Speaker 2 (08:46):
So it's really really good. This is definitely one of
the dishes you want to eat fresh while you at
the restaurant. I don't think it eat reheats as well,
but you know, when you eat at the restaurant, it's amazing.
The flavor is good. It's light and airy and sweet
and tangy. It's all the senses that hit you. It's
really lovely. But you know, I definitely would be. It's

(09:09):
fairly large, so you know, it's it's great for a
family of four, a group of four to order that
plus some other stuff, but definitely this is one of
the dish you want to finish it while you're there,
while you're at the restaurant.

Speaker 4 (09:22):
And then another dish we had, I'm trying to think
what we had.

Speaker 2 (09:25):
We have crab and asparagus soup. I like it because
it's real crabby, not the fake stuff. And then it's
asparagus and it's in the nice warm it's sort of
like an egg drop soup kind of thing. It's it
has that kind of warm, homy feeling to me if
you like crab. So it's not fishy, it's very lovely.

(09:48):
And it's a huge bowl like they serve this thing.
It's it's like literally huge. I mean definitely over four
people can eat this one on bowl. So yeah, I mean,
if you order soup, just count on it. Bring me
it to go.

Speaker 4 (10:06):
As good as it was to me, a little bit
more flavor. So I had a little bit of chili sauce,
a little bit of soy sauce.

Speaker 2 (10:11):
It was fine. So that's my When he complained.

Speaker 4 (10:14):
The other one we have, we both I think we
both agreed on. It was almost like a steam seafood dish.
It was like in Loster.

Speaker 2 (10:20):
It's a white garlic sauce. Yeah, it's a seafood. I
think it's called Seafood Delight and so something like that.
But it has like scallops, real scallops. They have huge shrimp,
broccoli cut up like what else can I see it.
It's got a white garlic sauce on top that has

(10:42):
like a little bit of egg white in it. And
then there's strataki, mushrooms pieces and carrots. There's old baby
corn that was really good and there's no carrots. It's
just peace. And then it's just a beautifully presented dish
huge again once again. So it's it's mild, it's not pungent,

(11:03):
and it's not soy saucy, so you know, it's not
brown sauce. So it's a white sauce. It's clear, and
I think it's very lovely. It's not overwhelming your food.
You taste your seafood, you taste how fresh they are
so and the shrimp is huge.

Speaker 4 (11:17):
And the people who go there, if they all who
know each other, Judy the owner and her husband Simon
just great people. The people, like I said, very loyal
crowd there. So if you've ever been there, what is.

Speaker 2 (11:29):
And we had the noodle they make handmade noodles. Oh yeah,
they make their own noodle a spaghetti. Yeah, and it's
it's like got black bean sauce. I no thing is
black bean. I'm not sure what it is. Well, it's
kind of caramelizing soy sauce kind of to me, but

(11:49):
it has like cooked onions. There's caramelized onions in it
and there. I think it normally comes with like bacon
or some sort of item, but I think you can
ask a substitute that was something else. But the noodle's amazing,
even good leftover. That's my gauge, just like, okay, is

(12:09):
it good leftover? Because you know, I ended up boring
too much, but it's it's really I think it's delicious.
I definitely agree.

Speaker 4 (12:16):
You're listening to the Let's Sign Out Show right here
on AM ten fifty and one oh six point five FM,
the station that leaves no listener behind, and you're listening
to the Let's Sign Out Show. We're on Saturday every
Saturday from four to five, and we're talking about some
of the areas we've been around eating and now we're
going to go to Las Vegas and the one This
restaurant they have two locations with the first one, which
we didn't know about, burned down. So the second one

(12:37):
is in Chinatown. And if you've never been to Las Vegas,
the Chinatown there is pretty impressive, a big area. They
have all kinds of I mean, every Asian restaurant you
can think of cuisines and stuff, a lot of award winners,
and one of them will again was called China Mama.

Speaker 2 (12:51):
Now this is a restaurant Mama too. So the one
got burned down.

Speaker 4 (12:55):
And what's neat about this one is, first of all,
you got to have reservations, so we get there early.
There will be a crowd there, but it's good enough
where you can just leave your name and then walk around.

Speaker 2 (13:04):
But yeah, count on, you can't make reservations. You have
to wait. So you put in your name, they'll they.

Speaker 4 (13:10):
Don't tak well, you have to write you your reservation town.

Speaker 2 (13:12):
Yeah, yeah, they'll text you when they're ready or something
like that. I think you put in your phone number.
So yeah, there's a center that they're in, so you
can just walk around the center. Right now.

Speaker 4 (13:22):
What's nice about it too, they have an open windows.
If it's a fairly large restaurant, and they have chefs.
There are making homemade dumplings, homemade pot stickers, sumai, stuff
like that, I mean right in front of you.

Speaker 2 (13:32):
And that's a real plus too.

Speaker 4 (13:33):
They have so they have some dim sum dishes, but
a fairly small menu. I thought for a restaurant that size,
but it's hoppen. I'm telling you, I haven't seen a
restaurant that busy in many, many years.

Speaker 2 (13:44):
And the food's really good. I mean I really think,
you know, for you know, for such a famous restaurant,
I think locally in Las Vegas, I you know that
knows Chinese, fuit that loves Chinese food goes there. I
think for the price point, it's pretty reasonable, you know,
because a lot of times once you get a lot

(14:05):
of accolades, the price is kind of get goes up there.
But the portions a good size, and we had I
can't remember what we had. I'm looking for right now.
Alan took pictures. So you know, there you go. I
think it's not sure, it's been a while, you're with

(14:25):
us here. It's a live show. It is a live show.
So next thing, so it's detached, this really cool center,
so it has a you know, I think nearby there's
actually if you like the soup dumplings. There's a place
as a write up about being one of the best
soup dumpling places around was nominated by like some sort

(14:47):
of James Beard award. Yeah, I remember seeing the sign,
so that's another place that will be on my list
to try.

Speaker 4 (14:59):
It's kind of like a spicy shrimp, a spicy shrimp,
street swimp, big big, giant shrimp. They weren't the small ones.
Excellent little deep fried with his sauce.

Speaker 2 (15:09):
Has a corn no, no, it has an egg, salted
egg yolat. That's what it was, salted egg yolt with corn.
So it's pretty pretty authentic. It's a it's a lightly
breaded shrimp. They're butterfli a little bit with tail on
and then they you know, it's fried quickly like a
quick fried, and then they top it with like a

(15:32):
little bits of corn like kernels, and then with salted
egg well, which is a very Asian thing. And then yeah,
then we ordered the one tans which is made there
from scratch.

Speaker 4 (15:46):
It's a one ton plate. There's about thirteen fourteen of
them on top. It's decorated with green onions and a
little cilantrol, and it had a really nice sauce on
the bottom. I really loved it. It was a sweet
sauce again.

Speaker 2 (15:58):
It was a spicy one time, but it was spicy spicy,
so it was lovely.

Speaker 4 (16:02):
Yeah, they make it again fresh right there, which is nice.
Then next one it's a obsessame or sweet live. It's
a fried beef, basically orange peel fried beef, and that
was spectacular. What's really nice about that. It's very very
crispy and I really like that and really real real tangerine,

(16:23):
real orange peel.

Speaker 2 (16:24):
And not a lot of batter either, so that's really good.
It was really nice.

Speaker 4 (16:28):
Then we got this dish. It had eight plant in
it and it was like a kind of like a stew.
It was served in like a little pot, and that
was excellent too, very had a little seeschwan to it.
It had just nice flavor to it and a little
black bean in there and just excellent, ex really really good.

Speaker 2 (16:44):
Yeah, I think it's with pork.

Speaker 4 (16:46):
Well we got chicken and said yeah, and then is
there anything else? So I guess that's it again. Just
watching the people make the dumplings and all the all
the pastries, it was pretty amazing. It was right in
front so anyway, it's called China Mama too.

Speaker 5 (17:01):
Two.

Speaker 4 (17:02):
And then right next to it is it's called Shanghai Taste,
and that's the other restaurant. Very small, but that's got
a lot of right up and that was a lot.

Speaker 2 (17:10):
Next destination to try, that's the next one.

Speaker 4 (17:13):
So okay, back sticking with Chinese food. We were in
the mood to go for Chinese food and we found one.
It said kosher Chinese food and we're like, okay, so
it's called.

Speaker 2 (17:25):
Chin it was actually and they were closed well the
first time.

Speaker 4 (17:30):
Yeah, the second time we went there, but it's called
Chinglish c h i n g l i h A
l i s h h Hinglish.

Speaker 2 (17:38):
Now, when we got.

Speaker 4 (17:39):
In there, we parked. It's to the right and to
the left. On the left is Chinglish is it's barring
creole basically, and on the right for.

Speaker 2 (17:46):
The Gentiles probably for US Jews it's to the right,
you know.

Speaker 4 (17:51):
But it was really funny. It's a very small place.
So she walked in and both was like reservations, like
I don't think this is it. So while she was there,
I walked to the bigger one and that people were
like looking at us. They all were yamakas and.

Speaker 2 (18:05):
You know at the Kosher Chinglish the.

Speaker 4 (18:08):
Kosher port of the Chinese restaurant. So once I found
out that, hey, we've got the other one, then that's
where we went.

Speaker 2 (18:15):
And it's next door to each other.

Speaker 4 (18:17):
Yeah, it's a lovely restaurant. I really really enjoyed it.

Speaker 2 (18:19):
And it's beautifully decorated. I think we'd say sat us
in the booth where it looks like we're sitting in
rickshaws and have like pictures of muror a huge mural
of Hong Kong, and it's very colorful. So I thought
it was really nice. I mean that the menu is
very good. They have a price fixed menu. I think

(18:40):
it was a Las Vegas restaurant week, so they happened
to have a price fixed menu and it was large
enough for two people.

Speaker 4 (18:47):
So it's excellent, right, I mean, you can order all
the card individual dinners and stuff. But we decided to
try the eighty dollars dinner and this is enough for two,
actually three people.

Speaker 2 (18:56):
It's huge.

Speaker 4 (18:57):
First you get a choice of Chinese dumplings or soy
glazed oysters, so we went for the dumplings. Second course
was a half peking duck. And that's what they're known for.
Everyone just raves about it, or the Chilian sea bass.
And the third course is a vegetarian chowmaine, and the
fourth courses a crow nut holes or a dark chocolate
truffle cake. So again we started out with the dumplings.

(19:20):
Very nice dumplings. I had no problem with that, and
you know, you see them against dumpings because a lot
of times they're frozen and they're kind of boring, but
this one wasn't boring.

Speaker 2 (19:28):
Yeah, they were actually very good.

Speaker 4 (19:31):
Then the Peking duck. This blew us away. I have
never had duck that crispy on the outside. All the
fat's been rendered and it's just a beautiful look and there's.

Speaker 2 (19:40):
A half a duck. It was huge.

Speaker 4 (19:41):
And with that you get the little pancakes hoissine, sauce,
green onions to put it on there, and wow, what
a treat.

Speaker 2 (19:48):
It was phenomenal. And actually had those if you like moushoe,
it's those Chinese moushoe pancakes that they gave you like
a flower trotia, but you know it's thin, it's very light,
and then really it really just to hold everything together.
So all you taste is the duck, crispy duck with
the hoisting sauce and the thinly thinly slice really like

(20:10):
the slice thin Julian like green onion, which I don't
usually like raw green onion, but it was so thinly
slice that. And then the cucumbers and it was just lovely.
It was like you get a crunch and you get
a little bit salty, you get a little fresh flavor.

Speaker 4 (20:27):
I was the best duck I've ever had.

Speaker 2 (20:28):
Yeah, it's really good. Yeah.

Speaker 4 (20:30):
Then the third course of vegetarian chalmaine that was actually
excellent too, fresh noodles and just really good. It was
all the food here is a little bit cut above
the normal Chinese food that most people have. Then the
fourth course we had crona holes actually dark chocolate tuffle
cake too, and truffle cake was excellent.

Speaker 2 (20:46):
I really like that. I picked the truffle cake, but
they brought me the cronut host because it was my birthday,
so I was like, m you know, usually cronat whatever
donnut never impresses me. They were okay, you know, I
think it's just to me, it's like a it gets
my stomach sick, so it's not something I sign up for.

(21:07):
But I took a bite and actually was very good.
It is like a true croissant donut cross and it's
just a little bite, so it wasn't a lot, so
it's it's actually.

Speaker 4 (21:17):
Very It was a lovely place for a Chinese restaurant,
really enjoyable.

Speaker 2 (21:20):
And they have tons of specialty drinks that I thought
if I could drink, I would definitely order some, but
I couldn't. But they do have a lot of twist on,
you know, different fruity and different kind of drinks mixed together.
I wish I could drink because I would have tried
quite a few things on the menu, so.

Speaker 4 (21:38):
I'd have to pick you up from the floor. So okay, there,
let's see where else you went? Nors No First, then
we went to the Brass Fork Palestation. That's our go
to place for like breakfasts and lunch. We've been there
every time we've been there. It's absolutely perfect, greatly priced,
a great quality of food, and we know every time
we go there's people smiling. It's just a really nice place.

(22:01):
What are you looking at?

Speaker 2 (22:02):
You're looking at the wall. I'm playing on my chair here.

Speaker 4 (22:06):
But the breast for it, because what we had there
was a ruben sandwich. They cure their own corn beef,
they cure their own pickles, they cure their own sour
kraud marinade.

Speaker 2 (22:16):
And everything their own sauce.

Speaker 4 (22:18):
Exactly, and then it came with a marble rye bread
along with salasanin are dressing and a mouthful of fries,
huge fries. Unbelievable, really really delicious. I thought it was
one of the better sandwiches I've ever had, too. Every
time I go there, it's like, well, it's better than
each other. Every time you happen it's better than the other.

Speaker 2 (22:33):
Yeah, I really do like that sandwich. Normally, I don't
like a lot of the sandwiches they make people make
because it gets too greasy and then I feel like that,
you know, it get mushy really quick. But this one's phenomenal.
I think I love that that they cure their own
sauer kraut, so it's not that pungent like what you
expect a vinegary sauer kraut. It's more like a sweet

(22:55):
and sour sour kraut. So it's it's I think it's
a little more less acidic, so it has less of
a bite and actually compliments a meat.

Speaker 4 (23:07):
Then they have something that we've just went over nuts over.
It's kind of like a breakfast fried rice. So think
of the best Chinese rice you've ever had, which you've
never had unless you've eaten here. It's got bacon in it,
bacon bits, I believe, it's got peas onions, and on
top they have a doube two eggs over easy fried
egg with more bacon and little ginger on it.

Speaker 2 (23:27):
Wow.

Speaker 4 (23:28):
I mean, you're a big rice eater and you win
nuts over this.

Speaker 2 (23:31):
It's fair. I don't usually order fried rice. I'm not
a fried rice person. I don't get impressed by fried rice.
But this fried rice they prepped it just the way
you're supposed to. So they basically started off the pan
with the bacon first, so everything's infused with the smoky
bacon flavor and it's just a really good fried rice.

(23:56):
Plus you get to me, you know, order the eggs
however you want it and for breakfast. It's what a
nice twist, because you know, breakfast food tend to get
boring to me. It's always the same things over and
over again. And this is definitely a great twist from
the norm of what a breakfast food would be Yeah,
definitely unbelievable. Then we went to the chocolate rooms. No no,

(24:16):
Then we got the zucchini stack Kichini stack. We love
the zucchini haystack, which is like a straws thinly sized
szucchini huge mountains and it's like they're individually battered so
it's not all stuck together. And they sprinkle parmesan cheese
on top, and they give you a spicy maronare sauce
on the side to dip it in. Phenomenal, Like, it's

(24:39):
so so, so good. Even people that probably don't like
the zucchini would love this because it's just so tasty.

Speaker 4 (24:48):
And everyone we've brought there said the same thing. They
love the food there. Yep, so I recommend it. It's
an older hotel, but it's very refurbished. It's clean, it's
I mean, everyone's smiling. A lot of the employees have
been there for ages, and they really take pride in
their food. The owner of this one also owns all
the other Santa Fe station and all the other ones too,

(25:08):
so Red Rock and everything else, so they really concentrate
on the food.

Speaker 2 (25:11):
Yeah, the food's phenomenal. And you know, when I tell
people oh it's a palace station. They're like, yeah, okay,
but it's it is like it blows your mind how
much food you get for the price, especially in Vegas
because everything costs so much more. And then you're off
the strip a little bit. So, but it's still close
enough and you don't have to pay for parking whatsoever.

(25:33):
Free parking because now on the strip, every time you
go into a casino you have to pay for parking. Now,
so you know, that's another twenty dollars just right there.
But that twenty dollars you can actually get a huge,
huge dish plus tip, right, So, I mean I just
think it's a it's really a great place, but good
great value of the food. Quality is exceptional, and I

(25:55):
think a great bang for your buck.

Speaker 4 (25:57):
Yeah, you ahead, everyone need to wait on the strip
when you can have a equality food. Speaking of which,
the Charcoal Room, it's their signature of steakhouse. It's as
good as any steakhouse we've ever been to.

Speaker 2 (26:07):
Whoops, as Alan playing the video, played.

Speaker 4 (26:12):
Video anyway, it's it's there. It's their signature steakhouse. And
this particular day it was as special as they had
a fog wah, so is he had the fog wah
and a Brenei sauce, delicious steak and everything, and it
was a filet mignon and just perfect everything.

Speaker 2 (26:31):
Then you had more fog wall on top of my
philet mignon, Oh god, with.

Speaker 4 (26:36):
The with the Brenei sauce slice. That was their appetizer.
Then they wanted to try something new on us. They said,
you mind if we wanted to try this on you, sure.

Speaker 2 (26:45):
Roy bacon. But really it's pork belly, thinly slice, just
like enough of a chunk, and it is so lovely,
is caramelized, sweet and salty at the same time and
melted in your mind mouth. It wasn't tough, it wasn't overcooked.
It was just really really good. And they make their

(27:06):
own slaw underneath it. It was like a pickled slaw,
and it was It just complimented the the fat of
the you know, the pork belly. It really cuts that
fatty flavor. But it actually didn't overwhelm it, so it
complimented it perfectly.

Speaker 4 (27:21):
It was perfect. Then we ordered another favorite, chopped salad.
This is a salad with all kinds of ingredients and
what's nice is every bite you take, you get a
piece of it.

Speaker 2 (27:30):
Which I think is brilliant, and they have avocado chopped
into it. I mean it's tiny chopped, so just imagine
like maybe three centimeters. Everything's about three by three centimeters.
If you don't know cimeters, it's smaller than half an inch,
so everything small. It just evenly coated with dressing. It's
literally like you bite into it and you're like, oh man,

(27:53):
it's a little bit of bacon. It's a little bit,
it's a little bit of everything. It's really good.

Speaker 4 (27:59):
Then I'm trying the street corn. Well, the street corns
talk about that this is roasted corn. They shuck it
and then they grill it with real quickly with onions
and well heated cheese, cool heated cheese. So specs solid
street corn with lime a little to heat on top. Unbelievable.

(28:20):
Every time we have I'm not even a corn eater,
I'm like, wow.

Speaker 2 (28:23):
It's creamy, it's tangy, it's it's it's a low bursts
of corn. You know, if you're like the sweetness of
the corn, you can taste it. I mean that's how
sweet it is, and you can tell it. They actually
shaved it off like a corn kernel. It wasn't like
a frozen bag of corn, and it's just the amount
of cheese and creaminess and can all all in one bite.

Speaker 4 (28:45):
Very very shareable. So again, this is in a palestation.
It's called the Charcoal Room and the other one is
called the Brass Fork. It's open twenty fours a day,
seven days a week.

Speaker 2 (28:53):
Yes, and they have this these phenomenal desserts. They have
flowerless chocolate cake. They also have a carrot carrot cake
bread pudding with caramel sauce on top, which is sinful.
I mean it's huge. I think it's big enough for
two people eating off one dessert. And the Kremblay is

(29:16):
amazing because it has a perfect crust on top. If
you know you've eaten amberl ay and you know the
crust is kind of thin, well that's on a good crust.
You have to have a thick, good candy crush and
that's caramelized and then fresh fruit on top. It is
to die for. Literally.

Speaker 4 (29:32):
Oh yeah, So okay, before we continue on, we're going
to go to our sponsors and they're the ones responsible
for the show. So again you're listening to Let's Sign
Out show right here on AM ten fifty one oh
six point five FM, the stations that ll eaven no
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(30:45):
Happy eating, You won't be disappointed.

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Speaker 5 (31:30):
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Speaker 4 (32:02):
I'm food critic g Allen Morgan, and you can dine in,
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Speaker 2 (32:06):
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Speaker 4 (32:08):
I highly recommend Cowboy Burgers and Barbecue at their new
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That's Cowboy Burgers and Barbecue, happy eating and perfect for
the holidays.

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Cowboy Burgers and Barbecue is also available for catering. That's
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on Arlington.

Speaker 2 (32:35):
Well, thank you for listen to how So and Alan's
like literally like not even pay attention, judging out. I
know we're talking so much food and everything.

Speaker 4 (32:44):
So okay, let's continue our little journey through culinary track
that we made.

Speaker 2 (32:50):
This is to Las Vegas.

Speaker 4 (32:52):
The next restaurant we to I never heard of, but
a friends of our said, let's meet there. It's a
great Italian restaurant and you do need reservations way ahead
of time. It's called Nora's now, it's been around for
a long time. This is a new building. It's a
huge restaurant. I don't think I've ever seen a larger
Italian restaurant full bar.

Speaker 2 (33:09):
Now.

Speaker 4 (33:09):
This is when the Golden Knights played their last hockey game,
and it was amazing the responsor. The whole city went crazy,
especially in the restaurant. So it was kind of neat
being a hockey fan. But I was very impressed with
the restaurant here, very very professional servers.

Speaker 2 (33:24):
It's away from the strip, which is really nice.

Speaker 4 (33:26):
And we started first of all to give you garlic bread,
really nice pieces of Gardic bread, which actually tastes like
Gardic bread, they're more like sticks.

Speaker 2 (33:33):
Really really nice. Is these chicken? Yeah, it's a huge basket.
I mean there's no way unless you're eating that and
nothing else. I think, or you have six or seven
or eight people eating this basket, you'll be able to
actually finish it. Otherwise, if you take one little stick,
there's a whole basket right now.

Speaker 4 (33:52):
For appetizers, we had to brisketta and forgot to taco.
That grissetta. Yeah, and that was really nice. Nice four
or five pieces with a lot of toppings. It was
basil fresh Barada I think it was, and then say
basil and tomato.

Speaker 2 (34:06):
Yeah, but and then we also, I think the we
They also order some olives.

Speaker 4 (34:12):
Oh yeah, a lot of Italian dolas the other couple
were with. Then he ordered the rack of lamb, which
is spectacular beautiful. It's like one five racks and.

Speaker 2 (34:22):
The sticks these are like lollipops, right, so there's so
much meat on it. I'm like, where did they find these?
Because you know, usually you get the yeah, they're anirectic
lollipop rack of lamb, but this is like huge, meaty.
I mean, it was just a lovely looking, uh dish.
I think I would definitely try that, right, we tasted
it was excellent.

Speaker 4 (34:42):
Then we ordered ah so buco was it or that
it was a lambs shak Yeah, unbelievable, rich sauce.

Speaker 2 (34:52):
It's just delicious. Fell off the.

Speaker 4 (34:53):
Bone wasn't real fatty.

Speaker 2 (34:56):
It was so good. Yeah. Nice, Then are the guests.

Speaker 4 (35:00):
She ordered a pasta dish, which actually she left the
leftovers to put in our basket of our bag going
home instead of hers. So I asked her, do you
want to drop it off to you? She goes, no,
you can have it, so I did, and it was
really really nice. It had a nice pasta, had garlic,
had seafood in it. All those just delicious.

Speaker 2 (35:18):
I love the sauce.

Speaker 4 (35:19):
It was like an Alfredo sauce, just spectacular, really really good.

Speaker 2 (35:23):
Then we also had a stew No, it's actually the
wild board Papadil. It looks like stew me, No, it's
wild Padell. So they they made this this sauce. It's
like a brown sauce, but it's so rich and it's
like coat, like tons of sauce coating the propodal ribbons

(35:43):
and so everything like the wild board, just melting your mouth.
It was so nice with the pop and I love
Papa deell and it actually the the noodles come out perfect.
Was a mushy, it was firm like it's supposed to
be adante. So I really enjoyed that dish. I mean,
there's just there was so much food there's no way
we could have finished. So that that was definitely a

(36:06):
highlight for me at this meal. That was excellent. And
they do serve Lavazza coffee coffee if anybody know you
love Italian coffee, they serve lavazza coffee and it's phenomenal,
probably the best you've ever had. Yeah, usually I love
lavazza coffee whenever any any restaurant that serves it up,
it's it's a treat, you know.

Speaker 4 (36:27):
Okay, So that restaurant was called Nora's. It's an Italian
restaurant in Vegas. And then our next one, which is
we've been since twice. You've been there and again, this
is one of our favorites of all time. It's called
Esther's Kitchen. All the chefs that we talked to, food
beverage people, that's where they go to eat when they're
not working.

Speaker 2 (36:44):
You can't get in.

Speaker 4 (36:45):
You cannot.

Speaker 2 (36:47):
There's no luck that somebody's going to cancel the reservation.
So you got to plan like a month, month and
a half, two months ahead to get that reservation. Get in.

Speaker 4 (36:55):
It's where all the locals go. It's fantastic because then
the art district, which is really a booming place. It's
in the next two three years. It's gonna be fantastic,
really really neat. But first we start off with their
homemade sour do loaf, a big one. They charge you
for it, but it's well worth it.

Speaker 2 (37:09):
It's half a loaf, half full of loaf. It's a
kind of quarter of love. You think of it brown
sour dough bread. They slice it and they quartered it.

Speaker 4 (37:17):
Yeah.

Speaker 7 (37:17):
Right.

Speaker 4 (37:17):
Then they have different choices of spreads, some with anchovies,
some with beets, all kinds of ones. So you can
order one, two, three or a whole platter which is
like one, two, three, four, five or six of them.
But it's a nice way to start your meal. And
each of the menu change it seasonally. So they have
a chopped salad here. We had that with garbanza beans
that had meats in it, cheeses and Italian Jesus. It

(37:40):
also had beets and really nice Italian dressing. I mean,
what do you call it? Caesar dressing. Then we had
this is a special. It was an appetizer. I don't
know if you remember this one. It was like pieces
of lettuce.

Speaker 2 (37:54):
No, no, it's squash blossom. That's It's a racota filed
squash blossom. Yes, this squash blossom. This picture is freaking
me out. Okay, yeah, it's racota filled swashblossoms. So if
anybody that loves squash blossoms. Uh, these were light and airy,
and it was just so you. I mean, they put

(38:15):
this puret sauce on the bottom. I'm not exactly sure
what it was, but I really add to it. Swashbossoms
and riccada didn't have a lot of flavor, so this
sauce on the bottom actually really added to the squash blossoms.
And of course the people we were with have never
tried squash blossoms before, so they were like Google got
all over it because the first time they've ever had it.

Speaker 4 (38:37):
Then we had an airline chicken and breast or the
leg of portion, thigh and was it was kind of
on a stack of it was a cuscuse I believe.
I can't believe the rice it was. I think it
was acuscus and with some greens and stuff. And that
was spectacular too, very very inventive. I can't remember the
sauce they had on it. We gotta take better notes,

(38:57):
I do well.

Speaker 2 (38:58):
I didn't trace that one, so I don't know. I
did not. Then they had my pockets of sashchets of
Rakota and and it's like a little pouch, right, and
they actually put little roasted beads and little bit of
baby greens on top. They put it like shaved parmesean

(39:19):
with this white creamy sauce. Oh, his to die for
because you get the sweetness of the bead, the creaminess
the white creamy sauce, with the little pouches that burst
in your mouth. And they make their pasta fresh there.
So it's just I think it's phenomenal. I think last
time I had it was a little bit better. But

(39:39):
the sauce is like a little bit tangy. So but
this time I think that the pouch I think of
the racotta is a little drier. I think last time
was a little bit more moist. So the second time
I ordered this dish and I highly I would definitely
order it again. I have to because I really like it.
Just bit the greens and you know, and it's it's
not a huge portion, but when you start eating it,

(40:01):
it's so rich and it's really filling. So with all
the different items you try, we tried. It really was
you know, it was hard for me to finish that item.

Speaker 4 (40:10):
Now, dessert, this is your absolute favorite dessert. You talk
about that.

Speaker 2 (40:13):
Oh, they have boudini, boudino boudini, but they they just
it's a butterscotch pudding. Basically butter scotch pudding with like
crim fresh on top. It's got little salted flakes on top,
and so you have to get through all the layers
to try it. And it's rich and it's phenomenal. Of

(40:36):
course I ordered one for myself and I'll guest.

Speaker 4 (40:40):
Ate it well.

Speaker 2 (40:42):
Taste it, not that eat the whole glass and hung
on to the glass and when let go, and I'm like, oh,
well that was one bite. I had one tiny teaspoon
and I'm like, really, I ordered this for myself, but
we got another for you. We're happy. Yeah, I got
one to go, so nobody else get to have a
bite of that because I get to take it with me.

(41:04):
Normally they don't do that to go, but you know,
they're really nice. Accommodate that, accommodate my requests.

Speaker 4 (41:09):
This is a Musco restaurant if you appreciate good quality food.
They have a full bar, great wineless. It's called Esther's Kitchen.
They're expanding to a bigger restaurant next door. It's gonna
be huge. This restaurant used to be a James Board
James Beard winner, and he has two or three other
restaurants and I love to meet with him one day.

Speaker 2 (41:27):
He's really really good.

Speaker 4 (41:28):
So then one day we got filled up gas I
think Walmart. We were starving to death and we're like
where are were like, I don't know. So we found
a restaurant called shang Milan. We drove around and we thought, hmmm,
Chinese noodle workshops.

Speaker 2 (41:41):
Shang me In me am, I an right, Shang me On.

Speaker 4 (41:47):
I believe they have a couple of restaurants. So we
walked inside. Very nice little restaurant, very nice servers, really friendly,
and it's based on noodles. Almost everything noodles. They had
one noodle dish they make their own new right. It
was a It was a spinach noodle, cold spinach noodle
with all kinds of meats in it, and.

Speaker 2 (42:06):
Julian like cucumbers and carrots, and it's shredded chicken, so
shredded white chicken. So everything's really thinly sliced and evenly
coated with sesame uh, sesame sauce. And it if you
like sesame sauce, which is if you never had sesame sauce,
or you have no idea what I'm talking about. It

(42:27):
looks like a really thin peanut butter. So it has
that nutty flavor to it. So if you like peanut butter,
I think you would like this. So just imagine your
cold noodles and your your Julian vegetables all evenly coated
with some buttery like creamy, buttery like nutty flavor sauce.
That's exactly what it is.

Speaker 4 (42:47):
Could have said any better then we had there's supposed
to be dumplings, chicken dumplings. There's four of them. When
they came out, they were like little sliders almost. They
were like pastry filled up.

Speaker 2 (42:58):
They looked like little mochiese like meat meat filt mo. Yeah,
that's what it was. Very good, can fight and it
was really good.

Speaker 4 (43:05):
And the sauces they have with it, so yeah.

Speaker 2 (43:07):
Because this is dumpling. So I'm thinking, well, okay, dumpling,
you know, like one of the little bunched up in
the top. But these things are perfectly round like lit mochi,
and they pan fry it, one on each side and
it's got like ground beef inside. It was really good,
really good.

Speaker 4 (43:21):
So again it's called Shang s h a n g
m I l m I a n Chinese noodle workshop.
They have a couple of those two. So you're listening
to let's sign out you right here on AM ten
fifty and one oh six point five FM, the stations
that leave no listener behind. We're talking about some of
our great restaurants that we went to in Las Vegas.
The next one is called Maraki Greek Restaurant. You can't

(43:43):
read my hand righty, uracky Greek restaurant. Now this one
is why do you describe a little bit of it?
It's a pretty interesting place.

Speaker 2 (43:51):
It's like a casual dining in the Boca Shopping Center area,
and it's just it's off the strip, way off the strip,
and it is like authentic Greek restaurant, but just more casual,
self served kind of thing. Are they bringing your food,

(44:11):
you get your own drink, that kind of thing. But
I think their quality of food and the portions are amazing. Yeah,
what did you talk about some of the selfie had?
Do you ever a good question? We had the domos. Yeah,
we had the domas, the best domos have ever had.
They were bigger.

Speaker 4 (44:27):
They had a little mint on the rice, a little
mint to it. It was just very a little lemon
juice over it.

Speaker 2 (44:32):
Well, that's an authentic way I mean like the Greek dome.
I think it's called dometas or something that they call
it a little bit different, but they actually have the
lemon sauce on it what they normally should have, which
is really really good. I did I have the I
had the lemon egg soup, which is really that's my

(44:54):
I love lemon egg soup. That was a huge I
can never say the word what the Greek in to it,
so I'm sorry, I'm not gonna slaughter it, but it's
the lemon chicken. And then I had the sagonaggi. I
love saganagi. If you don't know what saganagi is, it's
bake basically flaming cheese and then it's they squeeze lemon

(45:17):
all over it, so you get this caramelized cheese has
crunchy sides, guey, and then it's hanging it at the
same time. Amazing. That's probably like you know, it's like
I ate all the stuff. That is one of my favorites.
So domas and.

Speaker 4 (45:32):
This is a large portion of cheese.

Speaker 2 (45:34):
I mean it's huge. Oh yeah, I take like four
for good four people to eat this. Yeah, fresh pt
it comes with a little Peter corners like squares. Good stuff.

Speaker 4 (45:42):
And then lastly we had I love Eurro sandwich. This
is a eurroplate with a Greek salad or rice. We
had just a salad and wonderful, very moist, very tender,
very flavorful, very delicious, A great, great, great entredes enough
for two three people. You make sandwiches out of it,
Euro sandwiches. They have nice Tatiki sauce. I was very

(46:04):
very impressed.

Speaker 2 (46:05):
Yeah, that dizzey sauce was really garbicant and creamy. So
it's really good. Again.

Speaker 4 (46:09):
The name of the restaurant is called Mariki m e
r a iraka m e r a k i Greek grill.
I believe there's two of them too. But this one
you is near.

Speaker 2 (46:21):
Where Oh good, it's I think it's called the Boca
shopping Center. They have there's also in this whole area
is kind of like an upscale area. So this shopping
center like near has tons of different types of cuisine.
Like one one shopping center you can hit basically a
Korean fast food with fusion. I mean you can get

(46:43):
get a little bit of everything in the shopping center.
It's amazing.

Speaker 4 (46:46):
Yeah, the restaurant's seen in Vegas is unbelievable. It's as
good as Chicago or New York. I mean, it's all
over the place, and the people there are so nice.
And again we were there during the Nights Golden Knights
win a Stanley Cup. And I'm a big hockey fan,
and usually with hockey fans, you know, like in La wins,
just the hockey fans celebrate the whole city. In Las Vegas,

(47:07):
I mean, everybody was for the Golden Knights and they
came on like some like six months after the tragic
massacre that took place in Vegas, so the city they
really helped to solidify the city. And it's a very
close knit city to begin with, but now it's really close.
And it was really fun watching the playoffs and watching
the crowds up there. I mean I was really I

(47:30):
was taken by it. I've never seen so many people
like hockey so much and just really nice people. So
we have a ton of restaurants that we've been going to.
We'll be there in a couple of weeks, so we'll
be talked about more restaurants and our whole goals will
talk about restaurants. Every city has some great ones that
the locals go to, not we're the ones that everybody
else go to. We don't have time now, but next

(47:51):
time we'll talk about Petaluma, which is a charming little city.
It's in the Wine Country. It's about an hour and
a half or so, a little bit less from San Francisco,
but a really lovely place. They drive like twenty five
to thirty thirty five miles an hour. Everything is slow there,
slow paced, but really really really excellent food. And so
we'll be talking about that. And then we went to Dallas,

(48:12):
so we'll talk about that too, and then there's an
artist sticks there which we never heard of. We went
to it's called the Bishop Arts District in Dallas, very
very impressive, lots of restaurant and we actually went to
two of them. And there's another one that every time
we go to it's too crowded to walk in. They
only take the reservations months in advance. But hopefully we'll
go there. But again, we're all about food from not

(48:33):
just the Inland Empire, but all over and a lot
of you have asked for it because you travel. So
that's our goal is just to turn people into food culture.

Speaker 2 (48:40):
Yeah, especially this time of year, you know, even when
kids are out of school or you know, families like
to go travel some around, explore different places. So that's vigor.
We can share our travel experiences and then you know,
with you guys and you happen to be in that city,
maybe look those things up, see try it out, or
even try something else out and let us know what
you've tried that's really good. Maybe we can just talk

(49:02):
about it on the air for homework next week.

Speaker 4 (49:04):
Is he's going to be going to Arkansas, Bentonville, Arkansas,
And I was actually I talked to somebody our dogs there.
I didn't tell you. She said it's really a neat city.
So I'm like, I know. But anyway, he will be
talking about restaurants there. It should be interesting. Her preconceived
notion is there's nothing there. I've been there out how

(49:26):
many years.

Speaker 2 (49:26):
Ago, eight or ten years ago? There was nothing there. Okay,
Well I think I found one, Like I think I've
found a habachi restaurant. So I went there for dinner.
I think there were a bunch of like, you know,
bar like type of food because there's University of Arkansas there,
so you know, it's a lot of the bar type food,

(49:46):
which never appeals to me. I'm sorry, it's just that
is not a meal to me, greasy stuff the entire meal.
So yeah, I was not impressive, except for the airport
did have the toilet seat that I had, like moving
like plastic wrap, which I think now I saw that
somewhere else the report. That was the thing that impressed

(50:09):
me because I remember seeing that toilet seat like fifteen
twenty years ago in Germany and I thought, oh, finally,
twenty years later it made it a US. But in
Bentonville Fayetteville, Arkansas Airport, which was like, blew my mind.

Speaker 4 (50:22):
I want easy to take pictures of it on social media.
We're gonna talk toilet sees next week in a restaurant.

Speaker 2 (50:27):
That was the only thing memorable about that trip, but.

Speaker 4 (50:30):
Was eight to ten years ago. So be objective, like
you are okay, So you'll be there for like three
four days, so.

Speaker 2 (50:35):
Now two days it may seem like three or four. Yeah,
I'm working for two full days, which I do not
take a break for lunch, so I might have one
or two meals and max at this place. So I'll
try and see what I'm doing.

Speaker 4 (50:50):
We're counting on you. I mean, you're the you're the
information woman. So anyway, we're on every Saturday from four
to five right here on AM ten fifty one oh
six point five FM.

Speaker 2 (51:01):
The stations.

Speaker 4 (51:01):
I leave no listener behind, and I'm not getting the
finger yet from our director. He just give it a finger.
We have one minute left perfect. So anyway, it's been
a fun show. And you know, try funny when you're
out in different cities, try different foods. We were shocked
in Pedaluma. That was you know, we thought the would
be nothing there, but we were very, very happy with
with everything we've eaten there. So I can't wait to

(51:24):
talk about next week. But anyway, see you then, happy
eating everybody, and be well, take care, take care, Just
eat it, are you.

Speaker 2 (51:33):
I don't want to be bait.

Speaker 4 (51:35):
I don't want to hear about what kind of food
you hate.

Speaker 8 (51:38):
You won't get noticed.

Speaker 2 (51:39):
Her tell you clean on your plates, so eat it.

Speaker 4 (51:43):
Don't you tell me your foot?

Speaker 9 (51:45):
Eat it?

Speaker 6 (51:47):
Eat it?

Speaker 5 (51:48):
Ganes of an egg, Have some more chicken, have some
MORET five and doesn't matter and.

Speaker 1 (51:58):
Its dus weather and talk from KCAA broadcasting to the
Marino Valley, Corona and Riverside.

Speaker 5 (52:16):
You've eating lots of great food and lots of great
food at restaurants. Cowboy Burgers in Fontana and now on
Arlington and Riverside will fast become one of your favorites
with their delicious, mouth watering burgers and breakfast burritos. Cowboy
Burgers and Barbecue also serves fantastic smoke barbecue, baby back ribs,
dry tip chicken pulled pork sandwiches, as well as lunch

(52:37):
and dinner plates. Everything is made from scratch, including their
delicious side dishes like coal slap potato salad, barbecue beans,
and much much more. Check out their rich, decad it
chocolate brownies. Hi.

Speaker 4 (52:47):
I'm food critic Allenborgan, and you can dine in, take
food out, or have them cater your next special event.

Speaker 2 (52:53):
I highly recommend.

Speaker 4 (52:55):
Cowboy Burgers and Barbecue at their new location at five
five seven three Linington Avenue in the Riverside.

Speaker 2 (53:01):
Just look them up on the Internet.

Speaker 4 (53:03):
That's Cowboy Burgers in Barbecue, happy eating and perfect for
the holidays.

Speaker 5 (53:08):
Cowboy Burgers in Barbecue is also available for catering. That's
Cowboy Burgers in Barbecue in Fontana and now in Riverside
on Arlington.

Speaker 4 (53:19):
What is your plan for your beneficiary.

Speaker 5 (53:27):
And now the voices of KCAA with an exciting announcement.

Speaker 6 (53:31):
Want to hear NBC News or KCAA anywhere you go, Well,
now there's an app for that.

Speaker 4 (53:37):
KCAA is celebrating twenty five years in our silver anniversary
with a brand new app.

Speaker 2 (53:42):
The new KCAA App is now available on your smart device,
cell phone, in your car, or any place. Just search
KCAA on Google Play or in the Apple Store.

Speaker 4 (53:52):
One touch and you can listen on your car radio,
Bluetooth device, Android Auto or Apple Car Play. Catch the
KCAA buzz in your earbuds or on the streets. Celebrating
twenty five years of talk news and excellence with our
new KCAAC Just do it and download it.

Speaker 5 (54:08):
K c AA celebrating twenty five years. This segment sponsored
by our friends at the All News Sammy's Restaurant. Sammy's
is now open in Kala Mesa at Exit eighty eight
off the ten Freeway, next to the Jack in the
Box in the former Bob's Big Boy Restaurant. Not to
name drop, but Sammy's in the former Bob's is a
lot like Norms. It has an extensive menu with multiple

(54:31):
restaurants in rialto in places like Upland and Ranchukumonga. Sammy's
is a great place to dine. Their menu is very
similar with their American trio of delicious steak, shrimp and
chicken and an expansive menu. You won't go hungry and
you won't go broke. At Sammy's. You can come meet
Sammy and his family. Sammy was a chief cook for
Norms for years and it shows in his menu. Sammy's
is a great place to meet the family, friends or

(54:53):
have a community meeting. You can ask about their private
meeting room available for parties of fifteen or more on
a first come for survey. Sammy's is now open from
six am to nine pm every day at five point
forty sandal would drive off of XIT eighty eight at
the ten Freeway in Kalamesa. Look for the Big Boy statue.
It's still there. We thank Sammy for returning to this
station as a loyal sponsor. You can find more info

(55:15):
about Sammy's at Sammy'scafe dot Net. At Sammy'scafe dot net,
where you can also find discount coupons to save money.
And by the way, Sammy's has free WI Fi too,
Sammy's and Kalamesa Rayalto, but one of their other locations
are ready to serve you. Sammy's is now open in Kalamesa.
This program sponsored in part by Absolute Custom Painting Custom

(55:39):
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spiff up your home and add some curb appeal to
your life. Absolute Custom Painting covers the hole in an
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(56:02):
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Speaker 8 (56:32):
For over seventy five years, the Marine Toys for Tots
program has provided toys and emotional support to economically disadvantaged children,
primarily during the holidays, but needs are not just seasonal,
and now neither is Toys for Tots. They've expanded their
outreach to support families in need all year long with
their new programs, including the Foster Care Initiative, the Native

(56:55):
American Program, and the Youth Ambassador Program. To learn how
you can help the Toys for Tots dot org.

Speaker 7 (57:02):
More than eighty million Americans depend on AM radio each
month for news, weather, and emergency information. A new bill
in Congress would make sure AM radio remains in cars
because when sell and internet services are down, this free
service could be your only lifeline. Text AM to five
two eight eighty six and tell Congress to support the
AM radio for every vehicle.

Speaker 6 (57:23):
Act message invetter rates may amplay, you may receive up
to four messages a month, and you may text stop
to stop.

Speaker 7 (57:28):
This message furnished by the National Association of Broadcasters.

Speaker 3 (57:33):
Are you looking for a good union job? The Endland
Empires fourteen thousand members strong Teamsters Local nineteen thirty two
has opened a training center to get working people trained
and placed in open positions in public service, clerical work,
and in jobs in the logistics industry. This is a
new opportunity to advance your career and raise standards across

(57:57):
the region. Visit nineteen thirty two tenter dot org to
enroll today. That's nineteen thirty two Training Center dot org.

Speaker 2 (58:11):
NBC News Radio.

Speaker 10 (58:12):
I'm Chris Caragio. President Trump is lashing out at judges
after a federal court ruling band his administration from using
the Alien Enemies Act to deport alleged gang members. In
a post on truth Social this morning, he asked, can
it be that judges aren't allowing the US to deport
criminals and murderers back to the country they came from?
He added, this is not what our founders had in mind.
The President's criticism comes after Thursday's decision by US district

(58:34):
judge to extend a ban on using the eighteenth century
law to quickly deport alleged Venezuelan gang members. President Trump's
new budget proposal is calling for over one hundred and
sixty billion dollars in federal spending cuts. Rob Martyr now
with details.

Speaker 9 (58:47):
White House budget blueprint, released Friday, calls for a thirteen
percent increase in defense spending for the next fiscal year,
bringing the total to just over one trillion dollars. It
would slash funding for the state Departments, the Housing and
Urban Developments, and most other federal departments, while increasing funding
for Homeland Security, defense, the Department of Transportation, and the VA.

Speaker 10 (59:09):
President Trump is planning a huge military parade to mark
the US Army's two hundred and fiftieth anniversary. The White
House said yesterday that the parade will take place on
June fourteenth, which is also Trump's seventy ninth birthday. The
parade will feature active duty service members and military academy students,
along with re enactors and equipment from several wars, including
the Revolutionary War, the Civil War, and World War One.

(59:32):
Billionaire Warren Buffett plans to step down as CEO of
Brickshire Hathaway at the end of the year. The legendary
ninety four year old investment wizard announced his retirement today
at the company's annual shareholders meeting in Omaha. Buffett owns
more than one hundred and sixty billion dollars in Berkshire
and says he won't sell a single share after he retires.
Today's announcement came as a surprise to shareholders, and this

(59:55):
weekend gives US two Game sevens in the NBA's Western Conference.

Speaker 9 (59:58):
Playoffs.

Speaker 10 (59:58):
Today, the Denver Nuggets host the LA Clippers in Game seven. Tomorrow,
the Houston Rockets host the Golden State Warriors in Game seven.
I'm Chris Caragio, NBC News Radio.